Who doesn’t love spicy cheesesteaks? This recipe is all about bringing that amazing street food vibe right into your kitchen. We’re using thin slices of ribeye steak because it’s super tender and packed with flavor. Trust me, when you bite into this sandwich, you’re going to get why we chose ribeye. Plus, we’re spicing things up with some garlic, salt, and pepper to make every bite even better.

Now, let’s talk about slicing everything real thin. This isn’t just to make your life harder, I promise. It’s actually a trick to help the steak cook fast and soak up all those awesome flavors. And when we throw in some jalapeños, things get really exciting. They add just the right amount of kick. Cooking on a griddle? That’s the game-changer here. It gives everything a nice little char and keeps the veggies and meat perfectly cooked together.

We’re not skimping on the cheese either. Mixing in pepper jack with the meat and veggies, then adding Colby jack on top, makes this cheesesteak seriously cheesy and delicious. And don’t even get me started on toasting the buns on the griddle. It’s like the cherry on top. It keeps your sandwich from turning into a soggy mess and adds that extra crunch. Every step here is about making your cheesesteak experience epic.

Ingredients:

2 thin ribeye steaks, 1/2″ thick
Olive oil (as needed, plus a tablespoon or two for cooking)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
2 white onions, thinly chopped
4 jalapeños, thinly sliced
1 tablespoon butter (plus more for cooking)
8 slices pepper jack cheese
Sub buns
Colby jack cheese (amount as needed)

Instructions:

Begin by placing the ribeye steaks in the freezer for thirty minutes; this makes it easier to shave them very thinly using a sharp knife.

After slicing, season the meat generously with a mixture of salt, pepper, and garlic powder. Meanwhile, prepare your vegetables by chopping the white onions and slicing the jalapeños thinly.

Heat a tablespoon of butter and some olive oil on the griddle over medium heat, then add the onions and jalapeños, seasoning them with a pinch of salt. Cook until the onions are translucent, then move them to a cooler part of the griddle.

Increase the heat to medium-high, add a bit more butter to the griddle, and spread the thinly sliced ribeye across it. Cook the meat for 3-4 minutes before tossing and stirring.

After another 3 minutes, reintroduce the onions and jalapeños to the meat, combining them well. Lay the slices of pepper jack cheese over the mixture, allowing them to melt and mix thoroughly into the meat and vegetables. While the cheese is melting, toast the sub buns on the griddle until golden brown.

To assemble, place slices of Colby jack cheese on the toasted buns, then scoop generous amounts of the beef mixture onto each bun.

The residual heat from the meat and griddle will further melt the Colby jack cheese, creating a gooey, delicious topping. Serve immediately to enjoy the melt-in-your-mouth texture and the symphony of flavors.

Spicy Cheesesteaks on the Griddle

Print Recipe

Ingredients

2 thin ribeye steaks 1/2" thick
Olive oil as needed, plus a tablespoon or two for cooking
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
2 white onions thinly chopped
4 jalapeños thinly sliced
1 tablespoon butter plus more for cooking
8 slices pepper jack cheese
Sub buns
Colby jack cheese amount as needed

Instructions

Start by freezing the ribeye steaks for 30 minutes; this helps in shaving them very thinly with ease.
Season the shaved meat evenly with salt, pepper, and garlic powder to ensure every piece is flavorful.
Thinly chop the white onions and slice the jalapeños, preparing them for cooking.
On the griddle, heat a mix of butter and olive oil, then add the onions and jalapeños. Season with a little salt and cook until the onions are soft and translucent. Once done, move them to a cooler part of the griddle to keep warm.
Add a little more butter to the griddle, then lay out the sliced meat. Cook for 3-4 minutes, allowing it to sear and brown, then toss and mix to cook evenly.
Combine the cooked onions and jalapeños back with the meat, stirring them together for a uniform mix.
Place slices of pepper jack cheese over the meat and vegetable mixture, allowing the cheese to melt and blend into the mixture, creating a creamy, spicy filling.
Meanwhile, toast the sub buns on the griddle until they're golden and crispy, adding an extra layer of texture to your cheesesteak.
Assemble the sandwiches by placing slices of Colby jack cheese on the toasted buns, then heap the meat and vegetable mixture on top. The heat from the meat will help melt the Colby jack cheese, adding a gooey deliciousness.
Serve the sandwiches hot, ensuring every bite is packed with the juicy, cheesy goodness of your homemade spicy cheesesteak.

And there you have it, folks! A spicy cheesesteak that’s gonna knock your socks off. Making this bad boy at home is pretty much a ticket to Flavor Town, and it’s way easier than you might think. With that juicy ribeye, kickin’ jalapeños, and all that melty cheese, you’re not just making dinner; you’re creating an experience. One bite, and you’ll see why this cheesesteak is about to become your new favorite.

Now, go ahead and share this deliciousness with your friends and family. Cooking is all about bringing people together, and trust me, they’re going to want in on this. Don’t forget to snap a pic and show off your masterpiece on social media because this sandwich is not just tasty, it’s totally insta-worthy.

Remember, the best part of cooking at home is putting your own spin on things. So next time, feel free to tweak the recipe to your liking. More cheese? Go for it. Less heat? That’s cool, too. It’s all about making it your own. Happy cooking, and enjoy every single cheesy, spicy bite of your homemade cheesesteak! MORE SPICY CHEESESTEAKS ON THE CUTTING BOARD